Our Mission: To help restaurants become leaders in fighting climate change.
The food system accounts for approximately 30 percent of the world’s greenhouse gas emissions. We work directly with both restaurants and restaurant patrons to reduce the environmental impact of dining out. We offer education and operations analysis for restaurants, as well as certification for restaurants who have committed to eliminating their carbon emissions entirely. Through a mix of carbon offsets and food-related emissions-reductions projects, we enable restaurants and restaurant patrons to achieve carbon neutrality—a “Zero Foodprint.”
Our Short-term Goal: To establish environmentally responsible operations as a marketable virtue in the restaurant industry.
Over the past decade or so, restaurants and diners have embraced organic, local, and sustainably raised ingredients and Zero Foodprint aims to also make a virtue of carbon neutrality.
In partnership with a charter group of world-class restaurants that represent a cross-section of the business, Zero Foodprint hopes to establish a robust market for responsible dining, with the hope of initiating an industry-wide shift in practices. Beginning with these pace-setting businesses, we hope to demonstrate that restaurants and diners can work together against climate change.
Our Long-term Goals: To significantly reduce greenhouse gas emissions and waste in the restaurant industry.
In the U.S. 1 million restaurants employ about 1 in 10 Americans, comprising a $680 billion industry, accounting for about half of food dollars spent nationwide (National Restaurant Association). Globally there are now more than 8 million restaurants (International Hotel and Restaurant Association). A fraction of that business could represent an astounding force for conservation efforts and could result in a significant reduction in global emissions. The participation of just a few important players could underscore the role of chefs, diners, and restaurants in the global campaign against climate change.
Our Leadership: Experts on the Restaurant Industry and Sustainability
Chris Ying launched the quarterly journal Lucky Peachwith chef David Chang and writer Peter Meehan. In three years the magazine has reached a circulation of over 100,000 and won 7 James Beard awards. Chris and the Lucky Peach editorial staff curated the MAD Symposium in Copenhagen in 2013, where the idea for Zero Foodprint was born. Chris edited Mission Street Food, co-edited Voices from the Storm, and is co-author of Ivan Ramen and the forthcoming Mission Chinese Food cookbook.
Anthony Myint is a chef/author/restaurateur based in San Francisco who works on charitable restaurants. He is the co-founder of Mission Chinese Food, Commonwealth, Mission Street Food, Mission Bowling Club and Linea Caffe, which have raised over $600,000 for local charities since 2010. San Francisco’s Mission Chinese Food was named one of “America's 10 Best New Restaurants” by both Bon Appetit and GQ magazine in 2011 and the Manhattan location was named “Restaurant of The Year” by the New York Times in 2012. Anthony is working on a new restaurant project with an ecological focus that will open in 2015.
Peter Freed served as Director of TerraPass for 5 years, analyzing and implementing over 80 MW of sustainable energy projects with clients including Amazon, Apple, and Mercedes-Benz. As a member of TerraPass’ Carbon Management Services team he has assessed over 100 facilities for GHG emissions, and has worked directly with 12 to quantify, validate and verify GHG emissions and emissions reductions. Prior to TerraPass, Peter worked on international sustainable energy projects for SAB Miller and the Bill and Melinda Gates Foundation.